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Raised Biscuit and Light Rolls

Raised biscuit or light rolls, can be made of any kind of bread dough with the addition of some shortening. When made of a specially prepared sponge, only milk is used for the wetting. To a pint of bread sponge obtained as directed, add a third of a cupful of melted butter, or lard, or half of each. And, if desired, from one to two level tablespoonfuls of sugar. The shortening should be warm, but not hot, and stirred into the sponge until well mixed. Add the flour next, three pints more or less, and knead well. The exact amount of flour cannot be given. When stiff enough, turn all out on a well floured bread board and continue to knead, adding more flour if necessary. Enough flour should be added at this kneading, so no additional flour will be needed when the rolls are molded. Knead at least twenty minutes. The more the dough is kneaded the finer will be the grain. When it is smooth and elastic, place the dough in an earthen bowl slightly dusted with flour, and paint the top with melted butter, cover well and put it in a warm place to rise. In about two hours the dough should have almost, if not quite, trebled in bulk, and is then ready for shaping. Only enough kneading is required at this stage to liberate the large bubbles of gas formed during the rising process. Use (if any) the merest dusting of flour in shaping or cutting the rolls. Place the rolls in well buttered pans, let them rise, closely covered, until very light, and bake in a rather hot oven. Brush the rolls with sweet milk just before and after baking, to give them a rich brown color. A beaten egg, to which is added a tablespoonful of milk or water, makes a beautiful golden brown crust. Brush the rolls with this as they are ready to be baked.